Pancake Tower

Ingredients

• 1 small Savoy cabbage (1 kg)
• Salt
• 2 vegetable onions
• 2 tbsp butter (30 g)
• Pepper
• 1 tsp cumin
• 2 tsp sweet paprika powder
• 300 g sour cream
• 80 g grated Emmental cheese
• 125 g poultry cold cuts
• 250 g spelt flour Type 1050
• 600 ml Milk
• 2 eggs (medium size)

Instructions

1. 1.

   Clean and wash the cabbage, cut into large pieces. Boil in plenty of salted water for 5 minutes over medium heat. Drain and shock with cold water. Let drain well.

2. 2.

   Peel and slice the onions. Heat 1 tbsp butter in a pan and brown the onion slices on both sides until light brown over medium heat. Remove and set aside.

3. 3.

   Steam the cabbage in the still hot pan for 10 minutes over medium heat. Season with pepper, cumin, and paprika powder, then remove. In the meantime whisk flour, milk, eggs, and a pinch of salt into a smooth batter.

4. 4.

   Melt the remaining butter in the hot pan and pour one ladleful of batter at a time to bake golden brown pancakes until the batter is exhausted.

5. 5.

   Whisk sour cream with cheese and pepper. Layer the pancakes with cabbage, onions, and poultry cold cuts, spreading some sour cream mixture between layers. Top with another pancake and spread remaining sour cream mixture. Bake in preheated oven at 225 °C (205 °C fan) for about 15 minutes until golden. Serve immediately hot.